Carrot Kosambri With Corn | South Indian Salad

This is one of the healthiest salad/kosambri, Instead of peanut, tomatoes and moong added sweet corn kernels. Kids like this. 

Prep Time : 10 Mins + 1 hr corn soaking time



Ingredients

• Carrots - 1/2 kg or 10 no
• Corn kernels (i used frozen)  - 1/4 cup
• Thenginaturi / Thenginakayi / Coconut grated - 2 tbsp
• Nimberasa / Yenmchingaras / Lime/Lemon juice - 1 tbsp
• uppu / Salt to taste
• Karibehvu soppu / Karvappale / Curry leaves - few
• Kothambri Soppu / Coriander leaves - 2 tbsp

Tempering

• Yenne / Oil - 1 tsp
• Sasive / Kadag /Mustard seeds - 1/4 tsp
• Kadalebele / Kadalparppu / Split yellow chanadal - 1/2 tsp
• Hing / Peryangyum /Asafoetida - a pinch
• HasiMensinakayi / Pachmalaka / Green chillies - 1 , chopped 

Method

1. If using dry corn soak for1hour or more and drained all the water and place saucepan on stove cook  the corn kernels along with enough water until tender and drain the water ( for using frozen corn, take a hot water in a bowl soak for 2 mins )
2. Wash and peel the skin and grate the carrot finely
3. In a bowl add grated carrot , coconut ,cooked corn, lime juice, salt 
4. In a small pan heat oil add mustard seeds allow to splutter, then add asafoetida, chillies, curry leaves and chanadal turns light golden in color pour into carrot bowl , garnish coriander mix well and serve 

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